American Cuisine · Soups & Salads

Ham and Potato Chowder

Creamy and chunky goodness

 I’ve been avoiding this recipe despite it’s top 10 status on one of my favorite recipe websites. Ham and potato chowder? How drab.

The stars must have aligned to make this recipe because I was stuck in DC for the weekend where the weather reached a pleasant 15F.

How about some chowder now huh?

This chowder is perfect for the cold weather and is versatile enough to use a variety of seafoods or meats. The taste is heavenly – to be read as rich and creamy – but the ingredients are reasonble for keeping the waistline trim considering it is chowder!

I’d imagine that chunks of salmon or clams would up this recipe a notch but it’s plenty good with chunks of ham.

Recipe adapted from


• 3 medium russet potatoes – cut into various sizes
• 1 head of celery, dice the stems and keep the leafy parts
• 1 chopped onion
• 3 cups diced cooked ham
• 4.5 cups water (4.5 water)
• 2 tablets of chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk (fat-free milk works perfectly)
• 1 teaspoon oil


1. Saute onion in oil until slightly browned. Add ham and celery and sauté for another 5 minutes. Add water and potatoes and bring to a boil over medium heat.

2. Cook potatoes until tender (about 10-15 minutes) and stir in chicken bouillon, salt, and pepper.

3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through.


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